Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study

Zia, Hassan (author), Puzović, Alema (author), Slatnar, Ana (author)

A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-fold after TT and OH treatment, respectively, due to rupturing of cells under heat stress and release of intracellular AA. Dehydroascorbic acid (DHA) content did not change considerably after TT and PF treatment but significantly decreased after HP and OH treatment. TT treatment offered the highest total vitamin C retention. The B vitamins remained largely unchanged after processing, with the highest loss of 34 % for riboflavin in OH-treated samples. All the technologies resulted in similar color retention after processing. The study concludes with a standardized comparison of mainstream preservation technologies using pilot-scale equipment. Such an approach significantly increases the applicability of the results presented in the study.

• Language: English
• Keywords: HPLC-MS/MS, ascorbic acid, dehydroascorbic acid, high-pressure processing, ohmic heating, pulse electric field, thermal processing
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2025
• Number of pages: 11 str.
• Numbering: Vol. 463, pt. 1, art. 141078
• PID: 20.500.12556/RUL-163782
• UDC: 664
• ISSN on article: 0308-8146
• DOI: 10.1016/j.foodchem.2024.141078
• COBISS.SI-ID: 211081475
• Publication date in RUL: 10.10.2024

Record is a part of a journal

• Title: Food chemistry
• Shortened title: Food chem.
• Publisher: Elsevier
• ISSN: 0308-8146
• COBISS.SI-ID: 6385415

Licences

• License: CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
• Link: http://creativecommons.org/licenses/by-nc-nd/4.0/
• Description: The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.

Secondary language

• Language: Slovenian
• Keywords: jagodni sok, živilska tehnologija, askorbinska kislina

Projects

• Funder: EC - European Commission
• Funding programme: H2020
• Project number: 956257
• Name: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Acronym: HiStabJuice